The Scoppettuolo Pizzeria Reginella Antica Macina Type 2 Soft Wheat Flour "L'Oro d'Irpinia" is a professional flour of the highest quality, obtained from a selection of the finest varieties of Italian soft wheat. Thanks to its 350W strength and excellent balance between elasticity and toughness, it is ideal for soft, airy, and highly digestible doughs, perfect for Neapolitan pizzas, pan pizzas, or crispy, light pizzas.
🌾 Benefits and Features:
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Stone-ground Type 2 flour, rich in fibre and natural nutrients .
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High protein content ( 14% ) and excellent balance between gluten and strength.
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It allows for a long leavening , ensuring consistent and professional results.
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Intense aroma and slightly amber color, typical of semi-wholemeal flours.
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Suitable for pizzerias, artisan bakeries and restaurants looking for quality and superior yield.
👨🍳 Use:
Ideal for making traditional pizzas, gourmet pizzas, focaccias, and long-ripened doughs . Its versatility allows for perfectly balanced doughs that are easy to work with and highly digestible.
🥣 Composition:
Ingredients: Type 2 soft wheat flour
Allergens: Gluten – Mustard – Soy
📦 Packaging and Storage:
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Packaging: 12.5 kg bag
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Expiry: 7 months from milling
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Storage: In a cool, dry place, away from heat and humidity.
⚗️ Chemical-Physical and Rheological Characteristics:
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Humidity: max 15%
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Ash: max 0.80%
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Protein (N*5.70): min 14%
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Dry gluten: min 12%
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Falling Number: 330 ± 50 sec
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Alveograph P/L: 0.70 ± 0.20
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W: 350
🥖 Nutritional values (per 100 g of product):
